https://hdl.handle.net/10259/7330 2026-04-19T15:41:40Z https://hdl.handle.net/10259/9192 Hydrolysis of Lactose: Conventional Techniques and Enzyme Immobilization Strategies on Polymeric Supports Vallejo García, Jorge Lucas; Cutillo Foraster, Alessandra; Arnáiz Alonso, Ana; Vallejos Calzada, Saúl; García Pérez, José Miguel; Muñoz Santamaría, María Asunción; Trigo López, Miriam This chapter explores lactose hydrolysis, emphasizing conventional techniques and the noteworthy immobilization of β-galactosidase on polymeric matrices to enhance the process. Lactose, present in milk and dairy, poses challenges for lactoseintolerant individuals, requiring enzymatic hydrolysis for lactose-free product development. The presence of other milk components, such as proteins and minerals, can indirectly influence the efficiency of lactose hydrolysis by potentially interacting with β-galactosidase enzyme or affecting its stability and activity, making it necessary to control factors such as enzyme concentration, temperature, pH, and reaction time to improve lactose hydrolysis rates. The chapter delves into established methodologies, covering enzymatic kinetics, reaction conditions, and substrate concentrations. It also describes the innovative approach of immobilizing β-galactosidase on polymeric supports to enhance enzyme stability, reusability, and overall efficiency in lactose hydrolysis. Discussions include the design of suitable polymeric matrices, providing insights into mechanisms governing catalytic performance. This comprehensive exploration contributes to understanding lactose hydrolysis, offering valuable insights for developing efficient and sustainable enzymatic processes applicable to the food and pharmaceutical industries. 2024-05-22T00:00:00Z https://hdl.handle.net/10259/7332 Smart Polymers for Food and Water Quality Control and Safety Vallejos Calzada, Saúl; Trigo López, Miriam; Arnáiz Alonso, Ana; Miguel, Álvaro; García Pérez, José Miguel A large number of annual cases of diseases and deaths related to spoiled or contaminated food, and the amount of food waste are a matter of socio-economic impact, highlighting the need for a fast, easy, cheap, available, and real-time determination of food quality and safety. To ensure this, physical and chemical food quality indicators such as humidity, temperature, gases, pH, microorganisms, pesticides, etc., should be controlled and monitored during production, transportation, storage, and consumption. In this sense, smart polymers are raised as useful tools to facilitate this task. These polymers are sensitive to variations in the microenvironment, modifying their properties and/or generating a response that can be measured. Due to their versatility, these materials can be part of the food packaging to inform the consumers or be used as a measuring tool to determine the state of the food. This chapter envisaged the concept of smart polymers, the types, and their main applications for determining food quality and ensuring food and beverage safety. 2023-01-01T00:00:00Z